L ifestyles /C ulture
Farewell to Summer Barbecued Chicken
F O OD
THIS TIME OF YEAR is
always bittersweet — summer
is a time of relaxation, warm
weather, vacation travel and
family reunions; in other
words, fun, and that is ending.

But fall has a lot going for
it — crisp, cool air, the High
Holidays, back to school,
football. This year, of course,
everything is different, but one
constant, in my world anyway,
is food.

This dinner came together
as a bit of an ode to summer:
Barbecued chicken is such a
crowd-pleasing classic. I used
boneless breasts, but any cut
works here, as long as you
adjust the cooking time. The
oniony string beans added
color and flavor and addressed
my husband’s
ongoing complaint that string beans are
the most boring vegetable. And
the truffle-salted grilled corn
was a worthy farewell to that
seasonal summer treat.

BARBECUED CHICKEN
Serves 4
If you don’t feel inclined
to make your own sauce/
marinade, just use your favorite
bottled barbecue sauce — if
it’s too thick as a marinade,
add beer, wine, juice, water or
broth. The key to keeping the
chicken moist and preventing
it from drying out is to cook
it properly. For medium-sized
boneless breasts, this means
about 20 minutes over a combi-
nation of hot and medium/
low temperatures. Searing the
chicken first seals in the juices,
and cooking over a lower flame
keeps the meat tender.

Note: Large,
bone-in breasts, thighs and legs can
take up to 40 minutes on the
grill, so be sure to time it right.

Heat the oil, salt, pepper
and onions over medium
heat in a large skillet. When
the onions begin to sizzle,
lower the heat and continue
cooking until they are soft and
beginning to brown, about 15
minutes. While the onions cook,
bring a large pot of water to a
boil and immerse the beans.

Cook for 2-3 minutes until the
beans are just cooked to crisp-
tender. Drain the beans, and
add them to the skillet with
the onions. Cook the beans
with the onions a few more
minutes until the flavors blend.

Add more salt and pepper, if
needed, and serve.

sure; truffle salt is a rare and
expensive treat. But as we bid
farewell to fresh corn on the
cob for the season, this seemed
a worthy tribute. If you don’t
have, or don’t like, truffle salt,
any seasoned or plain salt is
fine to use in its place.

4 ears corn, husked
2 tablespoons butter
½-1 teaspoon truffle salt, or
your favorite specialty salt
Place the corn on the grill
over medium-high heat. Turn
the ears frequently, allowing
the kernels to cook and begin
to char. This takes about 8
minutes. RED ONION STRING BEANS
Remove the corn from the
4 boneless chicken breasts Serves 4
GRILLED CORN WITH
grill and spread it with butter,
TRUFFLE SALT
then sprinkle it with salt. Cover
(or your favorite cut)
The color combo in this dish Serves 4
it with foil for about 2 minutes
¾ cup ketchup
is quite pretty, but if you don’t
to allow the salt to melt into
½ cup dark beer (such as
have red onions, yellow or This is an indulgence, to be the corn. l
Guinness) white onions work fine. Just
¼ cup apple cider vinegar
avoid sweet or Vidalia onions
Hot sauce to taste (such as
Name: House of Kosher Supermarket
Width: 3.625 in
as they don’t pack much flavor
Tabasco) Depth: 5.5 in
when cooked. We served this
1 tablespoon
Color: Black plus one
hot, but it would be fine at
Worcestershire sauce
Comment: JE-FF Program
room temperature or even cold
Ad Number: 00091922
Mix the ketchup, beer, as a salad.

vinegar, hot sauce and
Worcestershire sauce in a small
1 pound string beans,
bowl. Set aside half the sauce
stems removed
in a sealable container to serve
½ medium-sized onion,
with the chicken later. Place
chopped the chicken with the remaining
1 tablespoon cooking oil
sauce in a sealable container,
Salt and pepper to taste
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toss it to coat and let it marinate
for 2-12 hours. Bring the
chicken to room temperature
and heat an oiled grill.

Sear the chicken over a
medium-high flame for about
2 minutes per side. The chicken
will be ready to flip when it
no longer sticks to the grill.

Once the chicken is seared,
lower the flame and/or move
the chicken to an outer edge
or higher rack to decrease the
intensity of heat. Lower the
lid, and cook the chicken for
about 8 minutes more per side.

Remove it from the heat, cover
it tightly with foil and let it rest
for about 5 minutes.

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OCTOBER 15, 2020
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